Charcuterie Board with Cheese Balls

Ingredients Cheese Balls Ingredients: – 8 slices Brandt Double Smoked Bacon, cooked and finely chopped– 1 block (8oz.) of cream cheese, softened– 1 cup cheddar, shredded– 1 tsp. garlic powder– 1 tsp. paprika– 1/3 cup chives, chopped– 1/3 cup pecans, finely chopped– pretzel sticks Charcuterie Board – Brandt Csabai Sausage, cut into slices– Brandt Baltic Salami, 20 slices– Brandt … Read more

Antipasti Salad

Ingredients – 250 g Pick salami, sliced thick, cut into quarters– 1 jar Artichoke halves, drained– 250 g Buffalo Mozzarella, torn into bite size pieces– 1 orange pepper, sliced– 1 jar of sundried tomatoes, including oil– 1/4 red onion sliced thinly– 10 fresh basil leaves– Served with twisted cheese sticks Preparation: Add all ingredients to your … Read more

Brie & Kolbassa Bread Sticks

Ingredients – 20 slices of Brandt Kolbassa Loaf– 2 packages puff pastry– 2 tbsp. Dijon mustard– 1 Brie wheel (200 g)– 2 eggs, whisked for an egg wash Preparation: Preheat oven to 375°F. Roll out both sheets of puff pastry. Cut both sheets into 2 large circles. Line a large pizza pan with parchment paper. Lay … Read more

Lunch Box Ready

Ingredients – 1 Triple Treat– 8 slices Brandt Pizza Loaf– 4 slices of whole wheat bread, cut into fun shapes– 10 g butter, unsalted Direction Prepare two sandwiches, using 4 slices of Brandt Pizza Loaf for each sandwich. Using a fun-shaped cookie cutter, cut the sandwiches into shapes. Omit the crusts. Add a Triple Treat and lunch is … Read more

Summer Flower Platter

Ingredients – 1 1/4 cup of Jarlsberg cheese, grated– 1/4 cup butter, softened– 1 1/2 tbsp. half and half cream– 1/2 tsp. kosher salt– 1 1/4 cup all-purpose flour– 1 1/4 cup parmesan cheese, grated– 1 egg, whisked as an egg wash– 1 tbsp. finely chopped basil– 150 g Brandt German Salami, thinly sliced– 150 g Brandt … Read more

Open-Faced Finger Sandwiches

Ingridients – 2 slices Rudolph’s Bavarian Premium Sandwich Bread, toasted and pre-cut into strips– 150 g Brandt Gourmet Liver Sausage with Herbs– Optional garnishes: Thinly sliced radishes or enoki mushrooms Direction Lay out the toasted Rudolph’s Bavarian Premium Sandwich Bread strips. Spread half of the Brandt Gourmet Liver Sausage with Herbs onto each of the slices. Garnish and serve.

Crisp Salami Cocktail Mix

Ingredients – 250 g Brandt Hungarian Salami, thinly sliced cut into 1/2″ wide strips– 1 can of chickpeas (19 oz/560 ml) , drained and patted dry– 3 tbsp. cornstarch– 1 cup salted and shelled pistachios– 3 fresh rosemary sprigs– 250 g Brandt Turkey Kolbassa Sausage or Extra Lean Kolbassa Sausage– 3 cups vegetable oil, for frying Preparation: In large … Read more

Dill Pickle Dip

Ingredients – 5 Hengstenberg Knax Gherkins, finely chopped like relish– 2 green onions, chopped– 250 g Brandt Swiss Style Smoked Beef (Bundnerfleisch), chopped into small cubes– 2 cups cream cheese, softened Preparation: Cream together Hengstenberg Knax Gherkins, green onions, Brandt Bundnerfleisch and cream cheese. Chill until ready to eat. Serve with crisp breads or toasted baguette slices.

Guinness Pull Aparts

Ingridients – 200 g Guinness Cheddar cheese, shredded– 150 g Brandt Baltic Salami, sliced– 4 rustic buns: ciabata buns– Fresh Parsley, chopped Direction Preheat oven to 375°F. Deeply score the rustic buns (do not cut right through the bun), horizontally and vertically. Place buns onto a baking sheet, lined with parchment paper. Generously sprinkle 3/4 of … Read more

Crispy Serrano Cups

Ingredients – 6 slices of Espuna Serrano Ham– 150 g Brandt Smoked Turkey Breast or Brandt Black Forest Ham– 60 g Sour Cherry Spread or Fig Spread Preparation: Preheat oven to 400°F. Cut slices of Espuna Serrano Ham in half. Place in 12 mini muffin tins to form a cup. Bake for 6 to 8 minutes. Place a … Read more